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Friday, October 16, 2009

It's World Bread Day! I missed it last year, so I really wanted to participate this year. I have a rather unconventional recipe for you too. Usually when I bake my first bread of the season, which this was, I always use yeast. But I decided that I wanted to look for a recipe that might somehow honorGourmet Magazine.

I have the cookbook, The Best of Gourmet 2002, which I had never used, so I figured I'd see what I could find. Sadly, there are just three pages of bread recipes, so I didn't have much to choose from.

But on page 143, I found a recipe for Anise Seed Flatbreads. It looked quick and easy, so I decided to try it. I don't have any anise seeds though, so I used anise extract to retain the spirit of the recipe.

Now I can't say that I love the recipe. I'm not a huge flatbread eating kind of a person, but they aren't bad. And if I can find the right topping, they will make a great appetizer. The texture of these flatbreads is quite nice. They are firm, but not crumbly and have a nice crunch. The anise extract gives the dough a wonderful fragrance and I am looking forward to experimenting with the toppings.

Technically these flatbreads are my "first bread" of the season, but I still feel like I need to bake one with yeast for it to be legit. Well, here's the recipe if you'd like to give it a try. Please let me know what you think!

Measure out the oats and pulse in a food processor until they are ground well. Pour into a large bowl and mix in softened Smart Balance. Or you can use butter or margarine. Stir in the remaining ingredients. Flour the counter, then work the dough into a ball.

9 comments:

I love that you bake with buckwheat flour, Lisa. I've been working on some recipes using only buckwheat flour - as you can imagine, more flops than winners, but I'm trudging on.With that anise top note, I'm thinking of a topping using fennel: slowly braised with a bit of vinegar, a bit of sugar, til it's meltingly good.